Well redspy, your post is slightly confusing, but it sounds like you will be fine. If you had a 1062 OG, and you have pitched yeast, provided you keep a handle on fermentation temperature you will end up with tasty beer and very acceptable ABV %.
The slightly low mash temperature will give you a more fermentable wort and possibly a slightly less sweet end product, but certainly not a big issue.
I am assuming your OG was taken after the boil. There's not much point measuring it right after sparging. To calculate your actual ABV, you need to remember to take a final gravity just before you bottle.